| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Essnce02 |
4 |
servings |
INGREDIENTS
| 3/4 |
c |
Diced; cooked chicken |
| 1/4 |
c |
Cooked; crumbled andouille sausage |
| 2 |
tb |
Chopped green onions |
| 1/2 |
c |
Homemade or prepared barbecue sauce |
|
|
Bayou Blast; see * Note |
| 2 |
|
Sheets Phyllo dough |
|
|
Oil; for drizzling |
|
|
=== GARNISH === |
|
|
Chopped green onions |
| 2 |
tb |
Grated Parmesan cheese |
INSTRUCTIONS
* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe
which is included in this collection.
Preheat oven to 375 degrees. Combine chicken, sausage, green onions
and 2 tablespoons of barbecue sauce, mix well and season with Bayou
Blast, to taste. Stack phyllo dough sheets on top of each other and
cut into 4 long, even strips. Mound a quarter of chicken filling on
bottom of each strip. Roll up like an eggroll, tucking in sides to
prevent filling from leaking. Transfer rolls to a baking sheet,
drizzle with a little oil and sprinkle with Creole seasoning. Bake 12
minutes until lightly-browned and crispy. Heat remaining barbecue
sauce, spoon onto 4 plates and top with chicken roll. Sprinkle with
green onions and Parmesan cheese, to garnish. This recipe yields 4
servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD
NETWORK - (Show # EE-2133 broadcast 04-15-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by Joe Comiskey, aka MR MAD -
jpmd44a@prodigy.com -or- MAD-SQUAD@prodigy.net
04-22-1997
Recipe by: Emeril Lagasse
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